Cinnamon Bun Icing Recipe No Cream Cheese

CINNAMON ROLL ICING

Cinnamon Roll Icing image

Cinnamon Roll Icing is what makes or breaks your Cinnamon Roll. This vanilla buttercream Cinnamon Roll Icing Recipe is the best you'll ever have!

Provided by Karli Bitner

Number Of Ingredients 4

Ingredients

1/2 cup butter
3 cups powdered sugar
1-2 tsp vanilla
1 1/2 tbsp milk

Steps:

Cream the butter until smooth.
Add in the powdered sugar one cup at a time, alternating with a liquid. (1 cup powdered sugar, vanilla, 1 cup powdered sugar, milk, 1 cup powdered sugar)
Ice warm cinnamon rolls generously.
Will keep in the fridge for 2 weeks.

Nutrition Facts : Calories 186 kcal, Carbohydrate 30 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 68 mg, Sugar 29 g, ServingSize 1 serving

HOMEMADE CINNAMON ROLL ICING

Homemade Cinnamon Roll Icing image

Quick and easy cinnamon roll icing recipe, homemade with simple ingredients in 10 minutes. It's made without cream cheese and loaded with vanilla & butter.

Provided by Abeer Rizvi

Categories Dessert

Time 10m

Number Of Ingredients 4

Ingredients

3 cups Powdered sugar
1/2 cup Butter (Unsalted, Room temperature)
2 tsp Vanilla extract (Use clear extract to prevent discoloration)
2-3 tbsp Whole milk (Or heavy cream)

Steps:

In a medium-size mixing bowl, add powdered sugar, butter, vanilla extract, milk and mix until smooth and creamy.
Pour over warm rolls and spread. Some of the glaze with get absorbed and some of it will set on top. Enjoy!

Nutrition Facts : Calories 1128 kcal, Carbohydrate 181 g, Protein 1 g, Fat 47 g, SaturatedFat 29 g, Cholesterol 124 mg, Sodium 416 mg, Sugar 177 g, ServingSize 1 serving

GOOEY CINNAMON BUNS WITH THICK CREAM CHEESE ICING

Gooey Cinnamon Buns with Thick Cream Cheese Icing image

Provided by Nancy Fuller

Categories dessert

Time 3h5m

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 package (2 1/4 teaspoons) active dry yeast
3 cups all-purpose flour, plus more for dusting the work surface
2 tablespoons butter, melted, plus more for buttering the bowl and baking dish
2 tablespoons granulated sugar
1/2 teaspoon salt
1 large egg, lightly beaten
2 cups pecans, roughly chopped
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, melted
4 ounces cream cheese, softened
2 cups confectioners' sugar
1/4 cup milk

Steps:

For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes.
Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours.
Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside.
Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.
For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.